Detail publikačního výsledku

The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices

DRDÁK, M., GREIF, G., HYBENOVÁ, E., KAROVIČOVÁ, J.

Originální název

The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices

Anglický název

The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices

Druh

Článek recenzovaný mimo WoS a Scopus

Originální abstrakt

The aim of this work was select Lactobacillus strains suitable for the lactic acid fermentation of vegetable juices. The criteria used strains selection were the rate of the pH decrease, organic acid production nitrate and nitrite reduction and low content of biogenic amines.

Anglický abstrakt

The aim of this work was select Lactobacillus strains suitable for the lactic acid fermentation of vegetable juices. The criteria used strains selection were the rate of the pH decrease, organic acid production nitrate and nitrite reduction and low content of biogenic amines.

Klíčová slova v angličtině

vegetable juices, lactic acid fermentation, lactobacillus species

Autoři

DRDÁK, M., GREIF, G., HYBENOVÁ, E., KAROVIČOVÁ, J.

Vydáno

18.03.1999

Svazek

1999

Číslo

210

Strany počet

4

BibTex

@article{BUT37668,
  author="Milan {Drdák} and Eva {Hybenová} and Gabriel {Greif} and Jolana {Karovičová}",
  title="The choice of strains of Lactobacillus species for the lactic acid fermentation of vegetables juices",
  year="1999",
  volume="1999",
  number="210",
  pages="4"
}